Adjunct Faculty - Hospitality Management, Spring 2027

St. Louis Community College; Bridgeton (MO); On-site; USD 39,000 - 55,000; Part time

Job summary

The Hospitality/Culinary Department at St. Louis Community College is seeking adjunct instructors to teach courses for the Spring 2026–2027 academic year. This is an onsite, in-person position located in the St.

Louis, Missouri area. Part-time adjunct faculty will teach Culinary Arts, Baking & Pastry Arts, and/or Hospitality Management courses and uphold college standards. Responsibilities include instruction, grading, attendance tracking, and upholding academic integrity.

Qualifications

• Bachelor’s degree with major in baking and pastry, culinary arts, or related field.
• Minimum three years full-time related work experience; within past 10 years.
• Alternate: Associate’s degree with seven years’ experience; or ten years’ experience with supervisory roles.

Responsibilities

• Teach and facilitate classroom instruction in chosen culinary courses.
• Evaluate student work, maintain attendance and records, and assign grades.
• Coordinate with department on content, textbooks, and assessments.

Skills

Teaching experience

Culinary knowledge

Course planning

Student assessment

Education

Bachelor's degree in Culinary

Associate's degree in Culinary

Ten years of related experience

Job description

The Hospitality/Culinary Department at St. Louis Community College is seeking adjunct instructors to teach courses for the Spring 2026–2027 academic year.

****This is an onsite, in-person position located in the St. Louis, Missouri area. Candidates should apply only if they are able to be physically present and available to work onsite by the start date****

Part-time adjunct faculty facilitating classroom instruction in hospitality coursework. Instruction will be focused on Culinary Arts, Baking & Pastry Arts, and/or Hospitality Management curricula. Adjunct Faculty are part-time faculty members who provide high-quality instruction in assigned courses in accordance with approved course outlines, departmental standards, and College policies. Adjunct faculty focus primarily on teaching and student learning and are responsible for maintaining instructional quality, academic integrity, and a supportive learning environment. Assignments are course-based and may vary by term, modality, and campus.

Adjunct Faculty duties and responsibilities normally include:

• Instructors will be responsible for the instruction for all assigned classes, evaluation and assignment of grades, maintenance of student attendance and records, and use of successful teaching methods.

Adjunct Faculty may also be expected to:

• Participate in required orientations, training, and instructional meeting.
• Complete required compliance training, including but not limited to FERPA and Sexual Misconduct training.
• Coordinate with department chairs, program coordinators, or full-time faculty regarding course content and expectations.
• Implement department-approved textbooks, course materials, and assessment practices
• Maintain current knowledge and skills in the instructional discipline.
• Adapt instruction to meet diverse student needs within the scope of the assigned course(s).
• The College reserves the right to assign other normal instructional responsibilities as may be appropriate for part-time faculty.

Bachelor’s degree with major in baking and pastry, culinary arts, foodservice management, hospitality management or related field from an accredited institution of higher education. A minimum of three years of full-time related work experience in the field of baking and pastry, culinary arts, foodservice management, or hospitality management. Experience must be within the past 10 years.

-OR-

Associate’s degree in baking and pastry, culinary arts, foodservice management, hospitality management or related field from an accredited institution of higher education. A minimum of seven years of full-time related work experience in the field of baking and pastry, culinary arts, foodservice management, or hospitality management. Experience must be within the past 10 years,

-OR-

A minimum of ten years of full-time related work experience in the field of baking and pastry, culinary arts, foodservice management, or hospitality management. Experience must be within the past 10 years, and at least three years of supervisory experience with both management and line level employees. Proven track record showing a steady progression of skill level, increased levels of responsibility, and professional development within the hospitality industry or hospitality education.

For applicants in Culinary Arts and Baking & Pastry Arts:

Valid ServSafe Food Protection Manager Certificate

Hepatitis A Immunization

PREFERRED-

Certification by the American Culinary Federation at the CSC level or above.

Physical Requirements:

• Negligible to moderate physical activity, which may include standing for extended periods, light lifting of instructional materials, and use of standard classroom or computer equipment.